Impact Publications : MICEBTN-69
Page 16 • MICEBTN - january - March 2018 BALI, INDoNESIA BALI, INDoNESIA Herbal walking tour great for breaking down early barriers FOR most people, overseas weddings in a locale such as Bali or Fiji are truly magical. Sometimes, however, it can take a while for the guests to get to know each other and typically, wedding parties only have a limited time together. Enter Ubud’s Bali Herbal Walks tour, where tour guide Ni Wayan Lilir and I Made Westi, who have a herb- al products store and tea shop, lead groups through rice fields and ravines, explaining the age-old produc- tion cycle of rice and looking for plants of medicinal value. A whole new dimension opens up as the tour partic- ipants discover each other and the beneficial prop- erties of herbs. There’s even a follow-up jamu class where they’re taught how to make tonic drinks, body scrubs, body oils and body masks. The tour ends with a cup of herbal tea and the opportunity to buy herb-based lines. Jamu classes are an add-on at an extra cost , but the charges for both tour and class are extremely reasonable. The young herbalist owners certainly know their stuff. Their knowl- edge and experience has not only been passed down from parents but also from study of traditional and modern handbooks. Much of their expertise has been honed by observa- tion in the fields. Web site: www.baliherbalwalk.com ThE UBUd Food Festival (UFF), a three-day culinary adventure with Indonesian food as the star, is scheduled for 13-15 April 2018. Now in its fourth year, one of Indonesia’s leading culi- nary events will be energised with the theme ‘Generasi Inovasi’. The progressive and stimulating theme is inspired by Indonesia’s young, tech-savvy people, who are driving the nation’s innovation economy. Through the lens of ‘Generasi Inovasi’, UFF18 will celebrate innovative and sustainable ideas in Indonesia’s food industry, which are all creating a distinct food culture unique to the archi- pelago. UFF tries ‘Generasi Inovasi’ approach, with focus on food industry’s future “Our 2017 theme ‘Every flavor is a story’ explored Indonesia’s rich culinary heritage and the stories we tell through food,” explained UFF founder and director Janet DeNeefe. “In 2018 we’re shining a spotlight on the future of Indonesia’s food industry, from social media sensa- tions to environmental solutions, successful startups to socially-responsible enterprises. Whether emerging or established, we’re raising the voices of those at the van- guard of Indonesian food innovation,” she said. “While these switched-on foodies are finely tuned to the rapidly changing culinary landscape, many of them are continuing to honour Indonesia’s culinary culture through exciting transformations. “At Ubud Food Festival 2018, we’ll also be paying tribute to the culinary icons who have paved the way and creat- ed a legacy for today’s generation to embrace innova- tion, while also celebrating Indonesia’s diverse heritage and culture with pride.” Featuring speakers from across the archipelago and south-east Asia appearing in workshops, talk shows and food tours, to markets, film screenings and live music, the UFF offers a wide range of ticketed and free shows including cooking demos and special events. The full program, line-up and tickets will be available later this month.